OCF Chef’s Kitchen: Kohlrabi Salad with Chef Douglas Katz

Описание: Chef Douglas Katz shares his recipe and techniques for preparing a julienned kohlrabi salad with citrus dressing.

Kohlrabi Salad
Recipe from Chef Douglas Katz

Ingredients for salad: Approximately 1/3 cup chopped parsley, ¼ cup minced chives, ¼ cup chopped walnuts, 1 peeled and sliced orange (or ½ cup strawberries, blueberries, or raspberries), and 1 ½ cups each of julienned kohlrabi, beets, carrots, celeriac, and apple. (Other great options include hakurei turnips, radishes, and cabbage).

Ingredients for dressing: 2 cups orange juice, 2 tsp honey, ¼ cup lemon juice, 7 walnut halves, 2/3 cup extra virgin olive oil, salt and pepper to taste.

Instructions:
1. To make the dressing, first reduce the orange juice by heating to a low boil in a small saucepan until it has reduced by about ¾ (or until about ¼ cup of juice remains).
2. Toast walnuts by roasting in the oven at 350 degrees 5-10 minutes until fragrant but not burnt (watch them closely) or in a dry skillet on the stovetop over medium-high heat (stir frequently).
3. Combine orange juice, honey, lemon juice, toasted walnuts, salt and pepper to blender and puree until well combined. Slowly add the olive oil while the blender is running on low speed. Refrigerate until ready to use.
4. Peel then julienne each of the vegetables and apple by slicing thinly then slicing again into matchsticks. Cut the peeled orange into small pieces. Chop the parsley and mince the chives.
5. Toss all ingredients from step 4 together in a large bowl.
6. Pour dressing over the julienned vegetables, add chopped walnuts, and toss again to combine.
7. Serve as a side dish as-is or top with your favorite protein and enjoy as a meal!